Eat
Executive Chef Jack Harris and team dish out fresh takes on light, seafood and vegetable focused plates with clean, bright flavors.
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Egg Salad Sandwich
on sourdough w. frisee and tarragon
$9
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Petit Omelette
leafy greens
$12
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Yogurt
stone fruit, pistachio and honey
$11
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Smoked Bluefish Tartine
radishes and pea greens
$14
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brown rice bowl
poached egg, salmon roe and scallions
$13
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Tortilla
fingerling potato, mayonnaise and smoked paprika
$10
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Pan con Tomate
olio fresco
$10
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Two Eggs
any style
$6
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Bacon
$8
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Half Avocado
$5
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Toast
butter and jam
$3.50
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Croissant
$4
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Escargot
pistachio and chocolate
$6.50
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Almond Croissant
$4.50
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Olive Oil Cake
rosemary and sea salt
$4.50
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Baxter Bar
pineapple, flax seed and peanut butter
$5
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Jones Swag
tees, hat, tote or candle
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Surryano Ham
$14
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Cured Anchovies
$11
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Potato Chips
$6
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Tinned Sardines
salted butter and baguette
$12
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Ricotta
snow peas and toasted bread
$10
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East Coast Oysters
half dozen $22
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Countneck Clams
half dozen $13
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Manila Clams
cajun bbq and toasted baguette
$15
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Tuna Carpaccio
arugula, lemon and fried capers
$21
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Poached Prawns
mayonnaise and mache
$17
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Salmon Crudo
avocado, chilis and tomatillo broth
$18
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Pole Beans
yogurt and calabrian chili vinaigrette
$14
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Heirloom Tomatoes
labne, za'atar and herb salad
$15
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Leafy Green Salad
herbs and sherry vinaigrette
$12
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Summer Squash
tonnato and celery
$16
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Muffaletta
salumi, mozzarella, provolone, and olive spread
$19
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Filet O’ Fish
american cheese and tartar sauce
$17
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Spaghetti
sardines, lemon, and breadcrumbs
$20
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Chopped Steak
raclette, crispy potatoes and tarragon aioli
$22
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Jones Swag
tees, sweatshirt, hat, keychain, tote or candle
M/P